INGREDIENTS
400 gs
capsicums
300 gs
brown onions
375 g
bottled chunky mild tomato salsa
280 gs
barbecue sauce
4 cloves
garlic
3 tsp
ground cumin
2 tsp
cayenne pepper
1 tsp
oregano
1 kg
pork shoulder
12 larges
flour tortillas
240 gs
cream
1 cup
coriander